Damn Delicious

Easy Garlic Parmesan Popovers

Amazingly light, airy and moist popovers made so easily with one bowl. No mixer needed here!

Easy Garlic Parmesan Popovers - Amazingly light, airy and moist popovers made so easily with one bowl. No mixer needed here!

Have you ever had a popover before? Because if you haven’t, well, you’re pretty much missing out on something epic here. See, a popover is very similar to Yorkshire pudding, typically baked in muffins tins or a popover pan and made into a very light and hollow roll.

Easy Garlic Parmesan Popovers - Amazingly light, airy and moist popovers made so easily with one bowl. No mixer needed here!

Now with the help of my brother-in-law, I’ve come to learn that the secret to the best popovers is actually bacon fat. He saves and saves bacon fat all year long just for these popovers to be made during the holidays. And bacon fat really makes the difference here. He tested these popovers with duck fat and they were simply not the same. It’s all the bacon.

But not only does the bacon fat play a crucial role but it’s just as important to use room temperature milk and eggs, as well as a very hot oven to preheat your pan. And as always, there’s absolutely no peeking during baking time or else these babies will simply not pop.

Easy Garlic Parmesan Popovers - Amazingly light, airy and moist popovers made so easily with one bowl. No mixer needed here!

From there, you can slather on some melted butter and sprinkle on that freshly grated Parmesan. But remember, these are best served hot right out of the oven!

Easy Garlic Parmesan Popovers

Amazingly light, airy and moist popovers made so easily with one bowl. No mixer needed here!

10 minutes30 minutes

Ingredients:

  • 2 tablespoons bacon fat
  • 1 1/2 cups milk, at room temperature
  • 3 large eggs, at room temperature
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons freshly grated Parmesan

Directions:

  1. Preheat oven to 425 degrees F. Place a popover pan into the oven.*
  2. In a large bowl, whisk together milk and eggs until frothy, about 1 minute. Whisk in flour, chives, garlic powder, salt, basil and pepper until just incorporated.
  3. Remove popover pan from the oven and generously grease with bacon fat. Working quickly, fill popover pan half full with egg mixture.
  4. Place into oven and bake for 25-30 minutes, or until golden brown.
  5. Serve immediately with butter and Parmesan.

Notes:

*A standard muffin tin can also be used.

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Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 255.5 Calories from Fat 110.7
% Daily Value*
Total Fat 12.3g 19%
Saturated Fat 5.4g 27%
Trans Fat 0.2g
Cholesterol 110.4mg 37%
Sodium 487.4mg 20%
Total Carbohydrate 26.3g 9%
Dietary Fiber 0.9g 4%
Sugars 3.6g
Protein 9.7g 19%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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27 comments

  1. Rated 5 out of 5

    I increased the recipe 2 cups milk and flour and 4 eggs (by a third, etc). Used butter since we did not have the bacon grease. Then halfed the salt. I had only dries chives, so subbed a teaspoon or 2 of that. Incorporated the parmesan cheese into the batter. I make popovers regularly and was away from my cookbook so went online for a recipe with garlic in it. These came out better than my usual ones (parmesan basil). They did stick a little. Probably should check tips on greasing the pan. Working with a hot muffin tins worked well. Had not tried that before, but I use a preheated pan for biscuits to help them rise better. This will now be my go to recipe. Thank you.

  2. Do you have to use whole milk or would 2% be ok?

  3. Hi, I’m vegetarian and would like to know if there is anything I could substitute for bacon fat.

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  4. I’m making this now as your recipe sounds the great. However some of the recipes say to poke a hole in them after they come out if the oven to let steam release. Should I do this for your recipe.

  5. Tried these…. Delicious….. I make what we call Yorkshire puddings with roast beef and gravy a lot so this was basically the same recipe with a twist!. These were awesome as a quick lunch… I added green onion as didn’t have chives then sprinkled cheddar cheese on top when hot from oven… stuffed a few pieces of shredded left over chicken in them for a bit of protein. They were great 🙂 would be great with shaved roast beef too!

  6. Hi!
    I was wondering if there is a substitute for bacon fat? Due to allergy reasons I can’t use bacon fat. Any tips of a substitute? or if it’s alright if i don’t add it?  I can’t wait to try this recipe.
    Thanks 🙂

  7. Hi Chungah! I recently came across your blog and absolutely love it! I have tried quite a few recipes and all have turned out amazing!! These popovers look amazing and although I have never made nor heard of popovers, I was wondering if these can be grease with plain butter or oil? I know that would affect the flavor to a degree but would it alter anything else? I do not eat pork nor store type of any type of animal fat so I wanted to see if making a substitution would be recommended! Thanks in advance and keep up the delicious work 🙂 

  8. love your recipes, keep up the good work

  9. Love your recipes!

  10. Is the Parmesan cheese sprinkled on top of the muffins after they are baked or is it suppose to be added to the mixture with the flour and other ingredients? They look so good!!

  11. I forget about popovers. I use make them ALL the time, because they really are easy.
    Now these with the cheese and garlic–OMG—wonderful!

    I don’t normally talk about me, but make note please of the slight name change from Wild Goose Tea. A new web design too—whoopee. And adding some new features.

  12. These look great! How do you grease the hot pan, though? Do you use a spatula or something? Thanks!

  13. AHHHHMAZING!!! bacon grease….parmesan…herbs….popover heaven!

  14. This sounds amazing. How does your brother-in-law save the bacon fat? Does he freeze it in cubes or just store it in the fridge?? Thanks, can’t wait to try these.

  15. I’m such a popover addict so this is right up my street!

  16. Looks Scrumptious, but no nutritional value provided ;( .

  17. Hi Chungah,
    Comment: I am a great fan of your website and recipes, and having spent much time in Asia, much appreciate Asian cuisine – and the good looking Asian ladies that write and cook them.
    Question: I am a diabetic Englishman living in Germany and wonder if you ingredient ‘all-purpose flour’ includes either almond or coconut flour?
    I hope that I can use these flours for your great recipes and look forward to your answer if you can manage it.
    Very best regards,
    Derek Cridland.

    • You can certainly try substituting almond or coconut flour but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome but if substitutions must be made, please use your best judgment.

    • In Austria, they have flour called Gris which is coarsely ground– similar to our cream of wheat here in the USA. All purpose flour is ground finer, but is still a wheat flour, not a combination of flours. Look for a wheat flour that  is used for breads. I think they use a combination of ground wheat flours for their cakes. Good luck.